Epic Cinnamon Buns
If you could make Cinnabon at home, it would be epic right? Here, you go, Epic Cinnamon Buns that won’t last!! Truly! That’s why this is a 2 pan recipe. One pan for everyone else to share….and one pan for …ahem, me. I really truly love these cinnamon rolls and so does everyone else! So don’t wait, head over to your kitchen!
Epic Cinnamon Buns
Define epic as grand, monumental and legendary and you will find these cinnamon buns will bake consistently with amazing texture and results. Epic Cinnamon Buns! Truly!
Equipment
- 2 9"x13" pans
- 2 parchment sheets
Ingredients
Dough
- 4 ½ teaspoons instant yeast 2 packages
- 1 cup warm water 110F/ 43C
- 6 tablespoons shortening
- 2 cups hot water no specific temp, just warm-hot
- 2 eggs
- 1 scant cup of white sugar
- 9 cups all-purpose flour
- 1 teaspoon table salt
Cinnamon Filling
- ½ cup softened salted butter
- 6 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 2 ½ cups brown sugar
- 2 teaspoons cornstarch
Cream Cheese Icing – double the recipe if desired
- ½ cup / 4oz cream cheese (warmed in microwave 20 seconds)
- ¼ cup unsalted butter room temperature
- 1 ½ cup icing confectioners sugar
- Zest of 1 lemon
- Juice of ½ a lemon
Instructions
Dough
- Warm oven – proofing setting, 140F or add boiling water to a large bowl inside the oven and close the door.
- In a liquid measuring cup, add instant yeast to 110F water and set aside for 5-10 minutes to proof or foam.
- In a mixer bowl with a dough hook, add shortening and sugar.
- Add 2 cups hot water and mix to melt the shortening.
- Stir in 2 cups flour, foamy yeast mixture in the liquid measuring cup and eggs.
- Stir in remaining 7 cups of flour.
- Rest dough in mixer for 5 minutes, allowing the flour to absorb the water and gluten start to interact.
- Kneed dough for 10 minutes in stand mixer, until dough is smooth and a small piece of dough will stretch to almost translucent across 2” inches when pulled apart. If the dough does not stretch, continue to stir/ knead with the machine for another 2-5 minutes.
- In the same mixing bowl, allow dough to rise in a warm spot in the kitchen for 30-60 minutes or until dough doubles in size.
Cinnamon Filling and Rolling
- In a medium size bowl, mix softened butter, brown sugar, cinnamon, ground nutmeg, cornstarch. Separate into 2 batches
- Separate dough in the mixing bowl into 2 batches. With each batch, prepare below.
- Place dough on a lightly floured surface. Using a rolling pin, roll dough into a 24” x 10” rectangle, about ¼ inch thick.
- Sprinkle 1 of 2 batches of the brown sugar spice mixture evenly across the dough.
- Roll the dough along the long edge.
- Using a piece of thread or sharp knife, cut dough in half along the long edge. Cut each half into 6 pieces, about 1 ½ to 2 inches thick. Place rolls evenly spaced into a greased or parchment lined 9X13 baking pan.
- SmellaQue Tip: alternate between middle wider piece of the roll with the ends of the roll for more consistent sizing.
- Roll out second batch or second pan of dough
- Place pan of rolls in a warmed oven. Let rolls rise until double in bulk, about an hour.
- Remove pans from oven, place on counter and preheat oven to 350F/177F.
- Bake rolls at 350F/ 177F for 30-40 minutes or until internal temperature is 200F. The insides should be soft, but not doughy. Remove pans from oven and let cool on a wire rack.
Cream Cheese Icing
- While the rolls are cooling, in a medium bowl, add all icing ingredients and whip smooth.
- Drizzle or spread the icing on cinnamon buns.